JP2017079737A - Oil and fat composition and food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide: an oil and fat composition which remains and has presence as a skeleton is strong when using butter cream, margarine, or shortening for filling, nappe or topping for confectionery bread such as cake or bread, is good in mouth melting when taken, is dissolved at the same time when taken as filling, nape or topping together with confectionery bread such as cake or bread, especially sponge cake and is compatible to confectionery bread dough; and foods using the same.SOLUTION: There is provided an oil and fat composition used as butter cream, margarine, or shortening for filling, nape or topping for confectionery bread, having content of triglyceride, in which lauric acid binds to a 2-position, of 15 to 30 mass% based on an oil and fat total amount, content of triglyceride P2O of 4 to less than 12 mass% based on the oil and fat total amount and a total amount of triglyceride LLL, MLL and LML of 3.5 to 10 mass% based on the oil and fat total amount.SELECTED DRAWING: None

Description

  The present invention relates to an oil and fat composition used as a butter cream, margarine, or shortening for filling, nappe, or topping of confectionery bread and a food product using the same.

  Margarine and shortening, butter cream added with saccharides, flavoring agents, flavors, etc. added to these foams are sandwiched between confectionery buns such as bread or cake, or squeezed and topped on top of the confectionery bread Or it is eaten nappe to cover the surface. For example, margarine or shortening etc. can be left as it is or foamed in a very small amount, or sugar, flavoring agent, flavor, etc. are added to these margarine or shortening as mentioned above and foamed and eaten as butter cream. Yes.

  When a confectionery bread containing such butter cream or the like as a filling is sold as a product, it is desired that the filling remains cleanly during distribution.

  When sandwiching butter cream, etc. in a confectionery bread, the confectionery bread dough is porous, and the weight of the dough and other materials (jams, etc.) are subject to load, so the butter cream does not collapse In order to remain cleanly, it is necessary to have a strong skeleton.

  In addition, butter cream, margarine and shortening as fillings are required to melt well when eating. However, when eating confectionery bread containing butter cream or the like as a filling, it must be compatible with the confectionery bread dough, and the butter cream and the dough as filling will dissolve in the mouth at the same time. It is demanded. For example, if the filling dissolves in the mouth first and only the dough remains in the mouth, or conversely if the dough is left in the mouth and the filling remains, it cannot be tasted together.

  However, in the case of fillings that are sandwiched between doughs, if the butter cream, margarine, or shortening skeleton as a filling is firm, only the fillings remain in the mouth when baked with confectionery bread, and at the same time as the dough It is hard to lose in the mouth, and it is difficult to achieve both a strong skeleton for filling and compatibility with the fabric.

  Conventionally, the technique of patent documents 1-4 is proposed as what aims at the improvement of the mouth melt of a butter cream.

  Patent Documents 1 and 2 propose that the constituent fatty acid has a specific range of oil and fat composition such as trisaturated triglyceride which is a saturated fatty acid having 14 or less carbon atoms and a saturated fatty acid having 16 or more carbon atoms. However, the content of lauric acid or trisaturated triglyceride composed of lauric acid and myristic acid is small, and it is difficult to balance the melting with the mouth.

  Patent Document 3 discloses triglyceride PPO in which palmitic acid is bonded to the 1st and 2nd positions or the 2nd and 3rd positions, the oleic acid is bonded to the 3rd or 1st position, palmitic acid in the 1st and 3rd positions, and the olein in the 2nd position. It has been proposed that the oil / fat composition such as the mass ratio (PPO / POP) to the triglyceride POP to which the acid is bound is in a specific range. However, due to this mass ratio, that is, the symmetry of triglyceride, etc., when sandwiched between confectionery breads, it is difficult to make the skeleton sufficient.

  Moreover, although the technique of patent document 4 is proposed as what is used for a biscuits sand cream etc., it originates in there being much P2O amount as a sum total of PPO and POP, etc., and good melt-dissolution is obtained. difficult.

International Publication No. 2012/121010 JP 2013-153758 A International Publication No. 2009/150951 International Publication No. 2010/026928

  The present invention has been made in view of the circumstances as described above. Butter cream, margarine, shortening is applied to a filling, nappe or topping that is sandwiched, covered, or squeezed between cakes and breads. When used, it has a strong skeletal structure and has a strong presence. When eating, it has good butter cream, margarine, and shortening as a filling, nappe, or topping, and it can be used for confectionery such as cakes and bread. When you eat butter cream, margarine, or shortening as filling, nappe, or topping with bread, especially sponge cake, it dissolves at the same time, and an oil and fat composition that is compatible with confectionery bread dough and food using it The issue is to provide.

  In order to solve the above-mentioned problems, the oil and fat composition of the present invention is an oil and fat composition used as butter cream, margarine, or shortening for filling, nappe, or topping of confectionery bread, and is ranked second. The content of triglyceride combined with lauric acid is 15-30% by mass with respect to the total amount of fats and oils, and the content of P2O is 4% by mass to less than 12% by mass with respect to the total amount of fats and oils (the content of P2O is PPO and POP PPO is a triglyceride in which palmitic acid is bonded to the 1st and 2nd positions or the 2nd and 3rd positions, and oleic acid is bonded to the 3rd or 1st positions, and the POP is palmitic acid in the 1st and 3rd positions. Acid, triglyceride with oleic acid bonded at position 2, P is palmitic acid, O is oleic acid)), LLL, MLL, and LML total amount is oil 3.5 to 10% by mass based on the total amount (LLL is a triglyceride in which lauric acid is bonded at the 1st, 2nd and 3rd positions, and MLL is myristic acid at the 1st or 3rd position, 2nd and 3rd positions. LML is a triglyceride in which lauric acid is bonded to the position or the 1st and 2nd positions, LML is a triglyceride in which 1st and 3rd positions are bonded with lauric acid, and 2nd position is myristic acid, L is lauric acid, and M is It represents myristic acid.).

  The confectionery or bread of the present invention uses butter cream, margarine, or shortening containing the above oil composition for filling, nappe, or topping.

  According to the present invention, in the case of butter cream, margarine, or shortening as a filling, nappe or topping that is sandwiched, covered, or squeezed between cakes and breads such as cakes and breads, it remains because the skeleton is strong. Butter cream and margarine as filling, nappe or topping, and melting of shortening are good when eating, but also confectionery bread such as cake and bread, especially butter cream as filling with sponge cake When margarine or shortening is eaten, it dissolves at the same time and is compatible with confectionery bread dough.

  In the following description, P2O indicates PPO and POP. PPO is a triglyceride with palmitic acid at the 1st and 2nd positions or 2nd and 3rd positions, and oleic acid at the 3rd or 1st position. POP is palmitic acid at the 1st and 3rd positions, and olein at the 2nd position. An acid-bound triglyceride is shown, P is palmitic acid, and O is oleic acid. LLL is a triglyceride with lauric acid bonded at the 1st, 2nd and 3rd positions, and MLL has myristic acid at the 1st or 3rd position, and lauric acid at the 2nd and 3rd positions or the 1st and 2nd positions. LML represents triglyceride in which lauric acid is bonded to the 1st and 3rd positions and myristic acid is bonded to the 2nd position, L represents lauric acid, and M represents myristic acid.

The present invention is described in detail below.
1. Oil / Fat Composition In the present invention, the triglyceride in the oil / fat has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded. In addition, S: saturated fatty acid and U: unsaturated fatty acid are used as abbreviations of constituent fatty acids of triglyceride.

  Saturated fatty acid S is all saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bonded to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

  Although it does not specifically limit as saturated fatty acid S, For example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, the numerical description in parentheses about the above-mentioned saturated fatty acid is the carbon number of the fatty acid.

  Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. Also, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids.

  Although it does not specifically limit as unsaturated fatty acid U, For example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in the parentheses for the unsaturated fatty acid, the left side is the number of carbon atoms of the fatty acid, and the right side is the number of double bonds.

  The fat and oil used in the fat and oil composition of the present invention contains trisaturated triglyceride (SSS) in which saturated fatty acid S is bonded to all of the first, second, and third positions, and two molecules of saturated fatty acid S in one molecule of glycerol. A symmetric triglyceride (SUS) in which a saturated fatty acid S is bonded to the 1st and 3rd positions and an unsaturated fatty acid U is bonded to the 2nd position. And asymmetric triglycerides (SSU) in which a saturated fatty acid S is bonded to the 2-position, or the 2-position and the 3-position, and an unsaturated fatty acid U is bonded to the 3-position or the 1-position. It may also contain 2 unsaturated triglycerides in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bonded to 1 molecule of glycerol, and unsaturated fatty acid U is bonded to all of the 1st, 2nd and 3rd positions. 3 unsaturated triglycerides (UUU).

  The constituent fatty acids at the 1st and 3rd positions of the triglyceride having lauric acid bonded at the 2nd position may be either saturated fatty acids or unsaturated fatty acids. Examples of the triglyceride in which the 2-position is lauric acid include, but are not limited to, SLS type triglyceride, SLU type triglyceride (including positional isomers), ULU type triglyceride and the like. “L” means lauric acid which is a constituent fatty acid of triglyceride. From the point of obtaining the effects of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride having lauric acid bonded at the 2nd position is a saturated fatty acid, it is preferably a saturated fatty acid having 4 to 20 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride to which lauric acid is bonded at the 2nd position is an unsaturated fatty acid, the unsaturated fatty acid having 16 to 18 carbon atoms (palmitoleic acid, oleic acid, linoleic acid, linolenic acid, etc.) It is preferable that When the constituent fatty acid at the 1st or 3rd position of the triglyceride having lauric acid bonded at the 2nd position is a saturated fatty acid and an unsaturated fatty acid, the saturated fatty acid (saturated fatty acid having 4 to 20 carbon atoms) and the unsaturated fatty acid (carbon) It is preferable that it is a unsaturated fatty acid of several 16-18.

  The oil and fat composition of the present invention has a specific range of the content of triglyceride in which lauric acid is bonded to the 2-position, the content of P2O, and the total amount of LLL, MLL, and LML. When used for butter cream, margarine, or shortening as a filling, nappe or topping that is sandwiched, covered, or squeezed into confectionery bread, the skeleton remains strong and has a strong presence. , Butter cream, margarine, and shortening are well melted in the mouth, and when confectionery bread such as cakes and breads, especially butter cream, margarine and shortening as filling etc. are eaten together with sponge cake, it dissolves simultaneously and confectionery Good compatibility with bread dough. In particular, as a filling, it is possible to achieve both a butter cream, margarine, a strong skeleton of shortening, and compatibility with the dough.

  In the oil and fat composition of the present invention, the content of triglyceride in which lauric acid is bonded to the 2-position is 15 to 30% by mass with respect to the total amount of the oil and fat. By containing the triglyceride with lauric acid bonded to the 2-position within this range, the skeleton is strong, combined with the content of P2O and the total amount of LLL, MLL, and LML within a specific range. Butter cream, margarine and shortening with good presence of filling, nappe and topping, good melting in mouth and good compatibility with dough. Considering this point, the content of triglyceride in which lauric acid is bonded to the 2-position is preferably 20 to 30% by mass with respect to the total amount of fats and oils.

  In the oil and fat composition of the present invention, the content of P2O is 4% by mass or more and less than 12% by mass with respect to the total amount of oil and fat. By setting the content of P2O within this range, the content of triglyceride having lauric acid bonded to the 2-position and the total amount of LLL, MLL, and LML are set to a specific range, butter The presence of cream, margarine and shortening, melting in the mouth, and compatibility with the dough are good. In particular, good melting in the mouth can be obtained.

  Moreover, as for the mass ratio (PPO / POP) of PPO and POP in the oil-fat composition of this invention, more than 1.0-2.2 or less are preferable. Within this range, the triglyceride has good symmetry and, when sandwiched, coated, or squeezed between confectionery breads, the skeleton can be made sufficient.

  In the oil and fat composition of the present invention, the total amount of LLL, MLL, and LML is 3.5 to 10% by mass with respect to the total amount of oil and fat. By making the total amount of LLL, MLL, and LML within this range, the balance between the melting of the mouth and the skeleton is good, the melting of the mouth is good, and the butter that has a presence even when sandwiched, covered or squeezed into the dough Cream, margarine and shortening can be obtained. That is, by containing triglycerides such as LLL, MLL, and LML among saturated fatty acids, it is possible to balance mouth melting and skeleton. Considering these points, the total amount of LLL, MLL, and LML is preferably 5.0 to 10% by mass with respect to the total amount of fats and oils.

  In the oil and fat composition of the present invention, the content of the trisaturated triglyceride is preferably 26 to 40% by mass with respect to the total amount of the oil and fat. By setting the content of the trisaturated triglyceride within this range, the skeleton becomes strong and the presence of butter cream, margarine, and shortening can be obtained.

  In the oil and fat composition of the present invention, the content of the saturated fatty acid is preferably 40 to 60% by mass with respect to the total amount of the oil and fat. By setting the content of the saturated fatty acid within this range, the skeleton becomes strong and the presence of butter cream, margarine, and shortening can be obtained.

  In the oil and fat composition of the present invention, the total amount of the di-saturated triglyceride and the tri-saturated triglyceride is preferably 45 to 65% by mass with respect to the total amount of the oil and fat. By making the total amount of disaturated triglyceride and trisaturated triglyceride within this range, the meltability in the mouth and the compatibility with the dough become good, and butter cream, margarine, and shortening with a good balance with the skeleton can be obtained.

  The oil / fat composition of the present invention may or may not contain a trans fatty acid as a constituent fatty acid of the oil / fat, but when the intake of the trans fatty acid increases, LDL cholesterol when ingested by the human body may increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acid in the constituent fatty acid of the fat is preferably less than 10% by mass with respect to the total mass of the constituent fatty acid of the fat. % Is more preferable, and it is most preferable that it is less than 3% by mass.

  Fats and oils used in the production of the oil and fat composition of the present invention are not particularly limited, but palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, corn oil, Olive oil, sesame oil, shea fat, monkey fat, cacao butter, lard, beef tallow, milk fat, fractionated oils thereof or processed oils thereof (processed by one or more of hardening and transesterification) Etc. In order to appropriately adjust the content of triglyceride in which lauric acid is bonded to the 2-position in the fat and oil, the content of P2O, and the total amount of LLL, MLL, and LML, these fats and oils may be one kind or two It is preferable to select and contain more than one species.

In this specification, lauric fats and oils (a) and palm fats and oils (b) mean the following.
In the lauric fat / oil (a), the content of lauric acid in all the constituent fatty acids is 30% by mass or more, preferably 40 to 55% by mass, and more preferably 45 to 50% by mass. Examples of such lauric fats and oils (a) include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, transesterified fats and oils, and the like.
Palm oil fat (b) has a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more. Examples of the palm oil and fat (b) include palm oil, palm fractionated oil, hardened oils thereof, transesterified oil and fat, and the like. Examples of palm fractionated oil include a hard part, a soft part, a medium melting point part, and the like.

  In a preferred embodiment, the oil / fat composition of the present invention is a transesterified oil / fat (A) in which the content of triglyceride having lauric acid bonded to the 2-position is 20 to 30% by mass, and a lauric oil / fat (a ). Accordingly, the content of triglyceride having lauric acid bonded to the 2-position, the content of P2O, and the total amount of LLL, MLL, and LML can be easily set within the scope of the present invention, and the melt and the dough Compatibility with is improved. For example, 5-60 mass% of transesterified fats and oils (A), 5-30 mass% of lauric fats and oils (a) that have undergone extreme curing treatment, and other fats and oils are added to prepare the fat composition of the present invention. Can do.

  The transesterified fat / oil (A) is obtained by transesterifying the following lauric fat / oil (a) with more than 40% by weight and not more than 60% by weight and the palm-based fat / oil (b) with less than 60% by weight and not less than 40% by weight. In particular, the lauric fat (a) is obtained by transesterification of more than 45 mass% to 60 mass% or less and the palm fat (b) to less than 55 mass% and 40 mass% or more. Is more preferable.

  Examples of the lauric fats and oils (a) used as a raw material for the transesterified fats and oils (A) include palm kernel oil, coconut oil, fractionated oils and hardened oils thereof, and these may be used alone. You may use 2 or more types together.

  Examples of the palm oil / fat (b) used as a raw material for the transesterified oil / fat (A) include palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination. You may use the above together. As palm fractionation oil, a hard part, a soft part, a middle melting point part, etc. can be used.

  In the transesterification reaction between the lauric fat (a) and the palm fat (b), a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst. Sodium methylate, sodium hydroxide or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alkagenes, etc., which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity.

When using a chemical catalyst for the transesterification reaction, the catalyst is added at 0.05 to 0.15% by mass of the oil lipid amount, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the lauric fat (a) and the palm fat (b) is completed in an equilibrium state, and the transesterified fat (A) can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the ester exchange reaction is completed in an equilibrium state by performing an ester exchange reaction at 40 to 80 ° C. In transesterified fats and oils (A) of symmetric triglycerides (SUS) and asymmetric triglycerides (SSU) among disaturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids The mass ratio (SUS / SSU) in the range of 0.45 to 0.55.
The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

  The transesterified oil (A) preferably has an iodine value of 25 to 40, more preferably 30 to 38. In the transesterified oil (A), the content of triglyceride having lauric acid bonded to the 2-position is preferably 10 to 30% by mass, and more preferably 20 to 30% by mass. In the transesterified oil (A), the content of trisaturated triglycerides is preferably 25 to 40% by mass, and more preferably 25 to 30% by mass. The total amount of LLL, MLL, and LML in the transesterified fat / oil (A) is preferably 0.2 to 5% by mass, and more preferably 2 to 5% by mass.

  In order to obtain the above physical property values, the extremely hardened oil to be blended in the transesterified oil (A) is preferably 15% by mass or less, and more preferably 10% by mass or less and 5% by mass or less. Considering the point of melting in the mouth, it is more preferable not to add extremely hardened oil to the transesterified oil.

  The lauric fats and oils (a) used with the transesterified fats and oils (A) are not particularly limited as long as they are extremely hardened in the processing step of the raw oils and fats. The lauric fat / oil (a), which is a non-esterified fat / oil, may be extremely hardened, or the lauric fat / oil (a), which is a non-esterified fat / oil, is extremely hardened and then transesterified. The lauric oil / fat (a), which is a non-esterified oil / fat, may be subjected to a transesterification treatment and then an extremely hardened treatment. 0.1-5 are preferable and, as for the iodine value of the lauric fats and oils (a) which passed the extreme hardening process, 0.5-5 are more preferable.

  The lauric fat / oil (a) that has undergone an extreme curing treatment has a better melting point, so the melting point is preferably 25 to 37 ° C., more preferably 28 to 37 ° C., and more preferably 30 to 37. More preferably, it is not higher than ° C.

2. Margarine, shortening, butter cream using oil / fat composition The oil / fat composition of the present invention is prepared in an oil phase, and plastic oil / fat such as margarine, shortening, and butter cream can be prepared using the oil / fat composition.

  This plastic fat contains the fat composition of the present invention in the oil phase. The content of the oil / fat composition of the present invention in the plastic oil / fat is preferably 50 to 100% by mass, more preferably 70 to 100% by mass.

  This plastic fat can take the form which does not contain an aqueous phase substantially, and the form which contains an aqueous phase. Water-in-oil type, oil-in-water type, oil-in-water-in-oil type, water-in-oil-in-water type are included as the form containing the water phase, and the content of the oil phase is preferably 60 to 99.4% by mass, more Preferably it is 65-98 mass%, Content of an aqueous phase becomes like this. Preferably it is 0.6-40 mass%, More preferably, it is 2-35 mass%. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarine is mentioned. In this specification, margarine corresponds to margarine or fat spread of Japanese Agricultural and Forestry Standard.

  Moreover, shortening is mentioned as a form which does not contain an aqueous phase substantially. Here, “substantially does not contain” means that the content of moisture (including volatile matter) is 0.5% by mass or less, corresponding to the shortening of the Japanese Agricultural Standard.

  This plastic oil and fat may contain conventionally known components in addition to water. Known ingredients are not particularly limited, and examples include milk, dairy products, proteins, flavoring agents (dairy enzyme-treated products, etc.), amino acids, sugars, salts, acidulants, pH adjusters, antioxidants, Examples include spices, coloring components, flavors (flavours), thickeners, emulsifiers, and alcoholic beverages. Examples of milk include milk. As dairy products, skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, defatted concentrated milk, non-sugared milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk , Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. It is done. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Sugars include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, sugar alcohols, stevia, aspartame, and other sweeteners, starch, starch degradation products And polysaccharides of inulin (eg, Agavainulin). Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, anato, astaxanthin and the like. Examples of the fragrances include butter flavor and milk flavor. Examples of the thickener include carrageenan, xanthan gum, gum arabic, guar gum, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), propylene glycol alginate (PGA), sodium alginate and the like. As an emulsifier, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, Examples include polyoxyethylene sorbitan fatty acid esters.

  This plastic fat can be produced by a known method. For example, in a form containing an aqueous phase, an oil phase containing the oil composition of the present invention and an aqueous phase are appropriately heated, mixed and emulsified, and then cooled and mixed with a combinator, perfector, botter, nexus, etc. The machine can be quickly cooled and kneaded. The thing which does not contain a water phase can be rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector, bottor, nexus, etc. after heating the oil phase containing the oil and fat composition of the present invention. After quenching with a cooling mixer, an inert gas such as nitrogen gas can be blown as necessary. Further, aging (tempering) may be performed after quenching.

  Butter cream, margarine and shortening using the oil and fat composition of the present invention are used for filling, nappe and topping of confectionery bread.

  According to the present invention, when used in these, when eating, butter cream, margarine, shortening of mouth shortening is good, and confectionery bread such as cake and bread, especially sponge cake, butter cream, margarine, shortening When you eat, it dissolves at the same time and has good compatibility with confectionery bread dough. Sponge cake is basically a dough in which flour, egg and sugar are blended at a mass ratio of 1: 1: 1, and in order to improve oil and fat and foam stability, A fluidized shortening is preferably added. The ratio varies depending on the shape of the sponge cake (sponge table, sheet, busse), for example, flour: egg: sugar: fat etc. (oil, fat, foaming agent, emulsified fat, fluid shortening) is 100: 80. It is -250: 80-180: 0-80.

  Furthermore, according to the present invention, when butter cream, margarine, or shortening is used as a filling, nappe or topping that is sandwiched, covered, or squeezed between confectionery breads such as cakes and bread, the skeleton is strong. Therefore, it remains and has a presence. Here, as filling, nappe or topping, margarine or shortening can be used as a spread, or a very small amount of these plastic fats can be foamed, and sugars, flavoring agents, flavors, etc. can be added to these plastic fats. Examples include foamed butter cream.

  Examples of methods for using these butter cream, margarine, and shortening in confectionery bread include injection, application, squeezing, application as nappe, application as topping, and squeezing as topping.

  Butter cream is a foam made by adding a plastic fat or oil using the oil or fat composition of the present invention such as margarine or shortening, and optionally adding a taste component such as a sugar, or a foamed foam of this plastic fat or oil. It is a blend of taste ingredients such as quality.

  Foaming (creaming) can be performed by a known method. For example, it can be carried out by aeration using an electric or manual whisk until the specific gravity becomes moderately light.

  The specific gravity of the butter cream is preferably 0.8 or less, more preferably 0.3 to 0.7.

  Taste ingredients to be blended in butter cream include sugar, thickener, dairy products, eggs, fruit, fruit juice, jam, cacao and cacao products, nut paste, spices, coffee and coffee products, acidulants, seasonings , Fragrances (flavours), and alcoholic beverages. The sugar may be liquid sugar, powdered sugar, sugar alcohol, etc., for example, monosaccharide (glucose, fructose, galactose, mannose etc.), disaccharide (lactose, sucrose, maltose, trehalose etc.), oligosaccharide, Examples include sugar alcohols, sweeteners such as stevia and aspartame, starch, starch degradation products, polysaccharides of inulin (eg, agabeinulin), starch syrup, and isomerized liquid sugar. Examples of the thickener include carrageenan, xanthan gum, guar gum, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), propylene glycol alginate (PGA), and the like. As dairy products, skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, defatted concentrated milk, non-sugared milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk , Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. It is done. Examples of eggs include whole egg, egg yolk, egg white, and processed egg.

  When blending a taste ingredient or other ingredients in the butter cream, these blending amounts can be blended without particular limitation within the range of blending in the butter cream. When mix | blending saccharide | sugar with a butter cream, it can mix | blend within the range of 10-200 mass parts with respect to 100 mass parts of plastic fats and oils, for example.

3. Butter cream, margarine, food using shortening Butter cream, margarine, or shortening food using the oil composition of the present invention includes butter cream, margarine, or shortening containing oil composition, filling, nappe, Or the confectionery or bread used for the topping is mentioned. Butter cream, margarine, and shortening using the oil and fat composition of the present invention have a strong skeleton and remain as a filling, nappe, or topping, and can be suitably used for confectionery and bread. In particular, the filling is more suitable because the dough is sandwiched and the dough is subjected to weight. When eating, the butter cream, margarine and shortening melt well in the mouth, and when the butter cream, margarine and shortening are eaten together with the confectionery and bread, they dissolve at the same time and are compatible with the confectionery bread dough.

  Examples of bread include bread, dock bread, roll bread, croissant, and examples of confectionery include sponge cake, butter cake, shoe, pie, wafer, donut, cookie, biscuit, cracker, waffle, gouffle, and carbonated rice cracker.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
(1) Measurement method Content of triglyceride having lauric acid bonded to position 2 Content of trisaturated triglyceride (SSS) Content of P2O (total amount of PPO and POP, mass ratio of PPO and POP (PPO / POP)), the total amount of LLL, MLL, and LML, the content of saturated fatty acids, the total amount of disaturated triglycerides and trisaturated triglycerides, gas chromatographic method (standard oil analysis test method (Japan Oil Chemistry Society) ) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)" and "Recommendation 2-2013 2-position fatty acid composition"), and each was calculated by using the amount of fatty acid. . In addition, it is based on the total amount of fats and oils.

  The iodine value of each fat / oil was measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat analysis method (Japan Oil Chemical Society). Melting | fusing point of each fats and oils was measured by "3.2.2.2-2013 melting | fusing point (rising melting | fusing point)" of the reference | standard fats and oils analysis test method (Japan Oil Chemical Society).

(2) Manufacture of fat and oil composition Transesterified fats and oils A1 to A4, transesterified fat and oil B1, and transesterified fat and oil a1 shown in Tables 3 and 4 were prepared by the following methods. In the formulation shown in Table 1, fats and oils alone or in the proportions shown in Table 1 were mixed and heated to 110 ° C. and sufficiently dehydrated, and then sodium methylate was added as a chemical catalyst in an amount of 0.08% by mass of the fats and oils. The ester exchange reaction was carried out with stirring at 100 ° C. under reduced pressure for 0.5 hour. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil and fat.
In addition, about the transesterified fat and oil a1, after obtaining the transesterified fat and oil, it hydrogenated and hardened | cured extremely.

  The analytical values of the transesterified fats and oils A1 to A4, the transesterified fat and oil B1, and the transesterified fat and oil a1 are also shown in Table 1.

表３および表４で使用したヤシ極度硬化油、パーム核極度硬化油、パーム核油のＬＬＬ、ＭＬＬ、およびＬＭＬの合計量は表２に示すとおりである。

The total amount of palm extremely hardened oil, palm kernel extremely hardened oil, and palm kernel oil LLL, MLL, and LML used in Tables 3 and 4 is as shown in Table 2.

＜マーガリンの製造＞
表３および表４の油脂を８０℃で溶解し混合して油脂組成物を得た。油脂組成物８２質量部にモノグリセリン脂肪酸エステルを０．２質量部、ミルクフレーバー０．２質量部添加し、７５℃に調温して油相とした。一方、水１６．３質量部に脱脂粉乳１．５質量部を添加し、８５℃で加熱殺菌して水相を得た。次に、該油相に該水相を添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、パーフェクターによって急冷捏和して、下記の配合割合のマーガリンを得た。
〈マーガリンの配合〉
油脂組成物 ８２質量部
モノグリセリン脂肪酸エステル ０．２質量部
水 １６．１質量部
脱脂粉乳 １．５質量部
ミルクフレーバー ０．２質量部

<Manufacture of margarine>
The fats and oils in Tables 3 and 4 were dissolved and mixed at 80 ° C. to obtain fats and oils compositions. 0.2 parts by mass of monoglycerin fatty acid ester and 0.2 parts by mass of milk flavor were added to 82 parts by mass of the oil and fat composition, and the temperature was adjusted to 75 ° C. to obtain an oil phase. On the other hand, 1.5 parts by mass of skim milk powder was added to 16.3 parts by mass of water, and heat sterilized at 85 ° C. to obtain an aqueous phase. Next, the water phase was added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, and then rapidly cooled and kneaded with a perfector to obtain margarine having the following blending ratio.
<Combination of margarine>
Oil and fat composition 82 parts by weight Monoglycerin fatty acid ester 0.2 parts by weight Water 16.1 parts by weight Nonfat dry milk 1.5 parts by weight Milk flavor 0.2 parts by weight

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
<Manufacture of butter cream>
After adjusting the temperature of the margarine obtained above to 15 ° C., using a desktop mixer (Kitchen Aid), 250 g of the adjusted margarine was creamed at a speed of 1 with a multi-blade whipper for 30 seconds, and then to a specific gravity of 0.5. It was aerated and further 250 g of liquid sugar (BRIX67) was added and aerated until it had a specific gravity of 0.65 to obtain a butter cream.
<Butter cream formulation>
Margarine 250 parts by weight Liquid sugar 250 parts by weight

[Melting mouth]
The mouth melting of the butter cream obtained above was evaluated by the following criteria for 10 panelists.
The panel conducted a discrimination test for five tastes (sweet, acid, salt, bitter, umami), a taste concentration difference discrimination test, a food taste discrimination test, and a standard odor test, and each of these tests was judged to be suitable. Four men and six women in their 20s to 40s were selected.
Evaluation Criteria A : Eight or more out of 10 panels were evaluated as good.
○: 7 to 5 out of 10 panelists evaluated as good.
(Triangle | delta): Four to three persons evaluated that it was favorable among 10 panelists.
X: Evaluated that 2 or less of 10 panelists were good.

<Manufacture of dock bread>
A dock pan was produced according to the following formulation and production conditions.

  First, materials other than water in which yeast is dispersed, yeast food, and fats and oils are put into a mixer ball, and after mixing at a low speed of 3 minutes and a medium and low speed of 6 minutes using a hook, fats and oils are added. Mixing was performed at low speed for 2 minutes and medium-high speed for 3 minutes, and the raising temperature was 27 ° C.

Then, fermentation was performed for 1 hour on conditions of 27 degreeC and 75% of humidity. The end point temperature of the fermentation was 28 ° C. Then, after dividing into 45 g and taking a bench time at room temperature for 20 minutes, the bread dough was molded, fermented in a proofer at 38 ° C. and 80% humidity for 60 minutes, and then baked at 200 ° C. for 10 minutes to make the dock bread. Obtained.
<Combination of dock bread>
Strong powder 90 parts by weight Soft flour 10 parts by weight Sugar 20 parts by weight Salt 0.8 parts by weight Nonfat dry milk 3 parts by weight Whole egg 12 parts by weight Fats and oils * 1 8 parts by weight Yeast 3.5 parts by weight East food 0.1 parts by weight Water 50 parts by weight Part Oils and fats * 1 ... Kokure fresh (made by Miyoshi oils and fats)
<Manufacturing conditions for dock pans>
Chaos: low speed 3 minutes, medium high speed 6 minutes, low speed 2 minutes, medium high speed 3 minutes 捏 Upside temperature: 27 ℃
Fermentation time: 27 ° C 75% 1 hour End point temperature: 28 ° C
Divided weight: 45g
Bench time 20 minutes Molding: Molder Proof: 38 ° C 80% 60 minutes Baking: 200 ° C 10 minutes

[Presence of butter cream]
The dock pan produced above was cut at 1.5 cm from the baking surface in parallel with the baking surface, and the dock pan was divided into an upper part and a lower part. At the bottom of the dock pan, butter cream as a filling was squeezed out in about two steps with a flat die (width 3 cm, thickness 1 cm) to obtain a cream having a height of 2 cm. Thereafter, the upper part of the dock pan was placed and stored at 35 ° C. for 2 days, and the remaining butter cream was evaluated according to the following criteria.

The following maintenance rate was calculated | required from the height of the butter cream immediately after putting bread on the upper part, and the height of 2 days after.
(Immediate height-height after 2 days) / immediate height x 100
Evaluation criteria A : 100% to 90%
○: Less than 90% to 75%
Δ: Less than 75% to 50%
×: Less than 50%

[Compatibility with dock bread]
The bread obtained by squeezing about 10 g of butter cream on the dock bread produced above was evaluated by the following 10 criteria using the same panel as in the above-mentioned mouth melting evaluation. It was considered that dock bread and butter cream disappeared in the mouth at the same time when eating.
In addition, even when it ate only with the dock bread, the melt in the mouth was good.
Evaluation Criteria A : Eight or more out of 10 panels were evaluated as good.
○: 7 to 5 out of 10 panelists evaluated as good.
(Triangle | delta): Four to three persons evaluated that it was favorable among 10 panelists.
X: Evaluated that 2 or less of 10 panelists were good.

<Manufacture of sponge cake>
A sponge cake was produced with the following composition.
All materials were put into a mixer and stirred with a whipper at low speed for 30 seconds and medium to high speed for 5 minutes to obtain a dough with a specific gravity of 0.45. 500 g was put into a No. 7 round shape and baked at 165 ° C. for 35 minutes to obtain a sponge cake.
<Sponge cake formulation>
Soft flour 100 parts by weight Sugar 110 parts by weight Whole egg (net) 160 parts by weight Baking powder 1 part by weight Vanilla flavor 0.2 parts by weight Additive water 20 parts by weight Emulsified fat * 2 15 parts by weight Fluid shortening * 3 15 parts by weight * 2 Parfum Doll (made by Miyoshi oil)
* 3 Cake doll (made by Miyoshi oil and fat)

[Presence of butter cream]
The sponge cake produced above was cut off by cutting the top and bottom parts by 1 cm in thickness parallel to the fired surface. Then, it was sliced to a thickness of 1 cm parallel to the fired surface, and cut so that the length × width × 10 cm × 15 cm, and a sheet-like sponge cake having a length × width × thickness of 10 cm × 15 cm × 1 cm was obtained. After that, as a filling on the surface of this sponge cake, the above-mentioned butter cream was squeezed 3 times with a flat die (width 3 cm, thickness 1 cm) on the side, and squeezed 3 times on top of it, and the cream was 2 cm in height. It was. Thereafter, sheet-like sponge cakes of the same size were stacked and stored at 35 ° C. for 2 days, and the remaining butter cream was evaluated according to the following criteria.

From the height of the butter cream immediately after the sponge cake was placed on the top and the height after 2 days, the following maintenance rate was determined.
(Immediate height-height after 2 days) / immediate height x 100
Evaluation criteria ◎: 100% to 85%
○: Less than 85% to 70%
Δ: Less than 70% to 55%
X: Less than 55%

[Compatibility with sponge cake]
The butter cream was squeezed three times in accordance with a flat die (width 3 cm, thickness 0.5 mm) on the sheet-like sponge cake produced above, and the sheet-like sponge cake of the same size was stacked. Evaluation was performed according to the following criteria with 10 panelists similar to the evaluation of melting in the mouth. It was considered good that sponge cake and butter cream disappeared simultaneously in the mouth when eating.
In addition, even when eating only with sponge cake, melting in the mouth was good.
Evaluation Criteria A : Eight or more out of 10 panels were evaluated as good.
○: 7 to 5 out of 10 panelists evaluated as good.
(Triangle | delta): Four to three persons evaluated that it was favorable among 10 panelists.
X: Evaluated that 2 or less of 10 panelists were good.

  The evaluation results are shown in Tables 3 and 4.

Claims (8)

An oil and fat composition used as a butter cream, margarine or shortening for filling, nappe or topping of confectionery bread,
The content of triglyceride in which lauric acid is bonded to the 2-position is 15 to 30% by mass with respect to the total amount of fats and oils,
The content of P2O is 4% by mass or more and less than 12% by mass with respect to the total amount of fats and oils (the content of P2O is the total amount of PPO and POP, and PPO is palmitic in 1st and 2nd positions or 2nd and 3rd positions) Acid, triglyceride with oleic acid bonded at position 3 or 1; POP is triglyceride with palmitic acid at positions 1 and 3; oleic acid at position 2, P is palmitic acid; Oleic acid.),
The total amount of LLL, MLL, and LML is 3.5 to 10% by mass with respect to the total amount of fats and oils (LLL is a triglyceride in which lauric acid is bonded at the 1st, 2nd and 3rd positions, and MLL is at the 1st position. Alternatively, it is a triglyceride in which myristic acid is bonded to the 3rd position, lauric acid is bonded to the 2nd position and the 3rd position, or 1st position and the 2nd position. Triglyceride, L represents lauric acid, and M represents myristic acid.)
An oil and fat composition.   The oil / fat composition according to claim 1, wherein the content of the trisaturated triglyceride is 26 to 40% by mass with respect to the total amount of the oil / fat.   The oil / fat composition according to claim 1 or 2, wherein the content of the saturated fatty acid is 40 to 60% by mass relative to the total amount of the oil / fat.   The oil-and-fat composition according to any one of claims 1 to 3, wherein a total amount of the 2-saturated triglyceride and the 3-saturated triglyceride is 45 to 65% by mass with respect to the total amount of the oil and fat.   The oil / fat composition according to any one of claims 1 to 4, comprising a transesterified oil / fat whose content of triglyceride having lauric acid bonded at the 2-position is 20 to 30% by mass and an extremely hardened lauric oil / fat. .   The fat composition according to any one of claims 1 to 5, which is used as a filling sandwiched between confectionery bread dough.   The fat composition according to any one of claims 1 to 6, wherein the confectionery bread is a sponge cake.   The confectionery or bread which used the butter cream, margarine, or shortening containing the oil-fat composition in any one of Claim 1 to 7 for a filling, a nappe, or a topping.